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A Jewish Baker's Pastry Secrets:…
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A Jewish Baker's Pastry Secrets: Recipes from a New York Baking…

by George Greenstein

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I received a copy of this book from Netgalley/Ten Speed Press for an honest review. "A Jewish Baker's Pastry Secrets" by George Greenstein was published three years after George's death. His family during their grief decided that they would finish this project for him. I loved the introduction to the cookbook. There are sections that explain how things were done in the olden days and then how they are done now. Chapter one explains the equipment, tools, and ingredients needed to tackle the recipes in this book. Chapter two explains the basic techniques and recipes. Throughout the cookbook there are baker's secrets. I really enjoyed reading them which provide very informative tips. The recipes are written in a way that makes them not seem so intimidating to the home baker. The pastry cream recipe is made with cornstarch instead of flour. I'm looking forward to trying it. There are recipes for not just cinnamon sugar but almond sugar and cocoa sugar. I can just imagine how the "Streusel Cake" smells baking with the smell of butter and cinnamon. Chapter four is dedicated to Babka. Babka is a rich and moist yeast raised loaf. You will enjoy the the different variations. There are so many mores wonderful breads and pastry recipes in this book. As I read through this cookbook it triggered memories of the smell of cinnamon, butter, and yeast when baking breads and pastries. There are not any pictures of recipes in this book except for the one on the cover. For me, I would rather have the information provided throughout the cookbook and more recipes from this great New York baking legend than pictures. I thoroughly enjoyed this cookbook! A great collection and a great tribute to George Greenstein. Excellent! ( )
  booksnuggle | Sep 2, 2015 |
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